000117422 001__ 117422
000117422 005__ 20250120150147.0
000117422 0247_ $$2doi$$a10.3390/foods11030298
000117422 0248_ $$2sideral$$a128249
000117422 037__ $$aART-2022-128249
000117422 041__ $$aeng
000117422 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, E.
000117422 245__ $$aApplication of pressurized liquid extractions to obtain bioactive compounds from Tuber aestivum and Terfezia claveryi
000117422 260__ $$c2022
000117422 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117422 5203_ $$aA PLE (pressurized liquid extraction) method was adjusted following a full-factorial experimental design to obtain bioactive-enriched fractions from Tuber aestivum and Terfezia claveryi. Temperature, time and solvent (water, ethanol and ethanol–water 1:1) parameters were investi-gated. The response variables investigated were: obtained yield and the levels of total carbohydrate (compounds, ß-glucans, chitin, proteins, phenolic compounds and sterols). Principal component analysis indicated water solvent and high temperatures as more adequate parameters to extract polysaccharide-rich fractions (up to 68% of content), whereas ethanol was more suitable to extract fungal sterols (up to 12.5% of content). The fractions obtained at optimal conditions (16.7 MPa, 180¿ C, 30 min) were able to protect Caco2 cells from free radical exposure, acting as antioxidants, and were able to reduce secretion of pro-inflammatory cytokines in vitro: IL-6 (50%), and TNFa (80% only T. claveryi ethanol extract), as well as reduce high inhibitory activity (T. aestivum IC50: 9.44 mG/mL). © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
000117422 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000117422 590__ $$a5.2$$b2022
000117422 592__ $$a0.771$$b2022
000117422 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000117422 593__ $$aFood Science$$c2022$$dQ1
000117422 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000117422 593__ $$aPlant Science$$c2022$$dQ1
000117422 593__ $$aMicrobiology$$c2022$$dQ2
000117422 593__ $$aHealth (social science)$$c2022$$dQ2
000117422 594__ $$a5.8$$b2022
000117422 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117422 700__ $$0(orcid)0000-0002-7248-234X$$aGarcía-Barreda, S.$$uUniversidad de Zaragoza
000117422 700__ $$0(orcid)0000-0002-6382-8142$$aSánchez, S.$$uUniversidad de Zaragoza
000117422 700__ $$aMorte, A.
000117422 700__ $$aSiles-Sánchez, M. N.
000117422 700__ $$aSoler-Rivas, C.
000117422 700__ $$aSantoyo, S.
000117422 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.$$uUniversidad de Zaragoza
000117422 7102_ $$14013$$2210$$aUniversidad de Zaragoza$$bDpto. Didácticas Específicas$$cÁrea Didáctica Ciencias Socia.
000117422 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000117422 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal
000117422 773__ $$g11, 3 (2022), 298 [19 pp]$$pFoods$$tFoods$$x2304-8158
000117422 8564_ $$s1910258$$uhttps://zaguan.unizar.es/record/117422/files/texto_completo.pdf$$yVersión publicada
000117422 8564_ $$s2830688$$uhttps://zaguan.unizar.es/record/117422/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117422 909CO $$ooai:zaguan.unizar.es:117422$$particulos$$pdriver
000117422 951__ $$a2025-01-20-14:59:45
000117422 980__ $$aARTICLE